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Bitter Chocolate and Mousse, Espresso Syrup Fresh Raspberries


  • 250 g bitter chocolate

  • 400ml cream

  • 200g egg whites

  • 175g castor sugar soft boil

  • 4 espresso shots

  • 150g sugar

  • 2 punets raspberries


  • 1.

    Place the espresso and sugar into a small pot over a medium heat and bring to the boil. Reduce until syrupy and cool.

  • 2.

    Melt the chocolate over a double boiler.

  • 3.

    Whip the cream into soft peaks and reserve aside

  • 4.

    Place the sugar and 4 tbsp water into a small pot. Place over a medium heat and bring to the boil – cook to soft ball and remove from the heat. Whip the egg whites until they begin to form soft peaks. Whilst whisking slowly dribble the hot sugar into the egg whites continue to whisk until firm.

  • 5.

    Fold in the meringue into the melted chocolate and then the cream. Fold in carefully so as not to knock out all the air, reserve aside.

  • 6.

    Quenelle a spoon of chocolate mousse and drizzle with espresso syrup and scatter with raspberries

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Posted by Philippa WightmanReport
Tip which Gary shared on the show was to bring a pot of water to a rapid boil with a bowl above it. Add the chocolate (broken into segments) then immediately turn off the heat to the pot. The residual heat from the bowl and the steam will melt the chocolate without overheating it. Which I thought was a nifty tip!
Posted by Philippa WightmanReport
He also added the espresso syrup directly into the melted chocolate - which sort of made it sieze a little but continuous mixing and the addition of a dollop of egg white/sugar syrup helped loosen it again.